Tart with oil pastry: a good and genuine recipe
Tart with oil pastry: a good and genuine recipe
Equipment
- Bowl
- Pastry board
- Rolling Pin
- Cling film
- Pan
Ingredients
- 300 g All purpose flour
- 100 g Sugar
- 100 g Extra virgin olive oil (or Farchioni’s Special Extra Virgin Olive Oil for Desserts)
- 2 Eggs
- 1 tsp Baking powder
- 1 jar Jam
Instructions
- Put the flour, baking powder and sugar in a large bowl and mix with a spoon.
- Stir in the eggs and beat them with a fork.
- Add the oil and mix.
- As soon as the mixture reaches a good consistency, start kneading with your hands until you get a smooth dough.
- Wrap the dough in cling film and chill it for half an hour.
- Place about 2/3 of the dough on your pastry board after sprinkling it with flour then roll it out with a rolling pin, until you get a 4 mm-thick sheet.
- Grease the pan and sprinkle it with flour.
- Place the shortcrust pastry in the pan, and don’t forget the edges.
- Prick it with a fork and cover with jam.
- Roll out the remaining dough and cut into 2cm-thick strips with the help of a pasta cutter.
- Place the strips on the tart crosswise.
- Bake for about 30 minutes in a static oven at 180°C
- When the tart is ready, take it out of the oven, let it cool and serve.
Today we prepare together the tart with olive oil, a recipe that not everyone knows but that has nothing to envy to the most famous tart prepared with butter. Not only that: the tart with olive oil has characteristics that make it preferable. Let’s find out together!
Tart: why prepare it with olive oil?
Grandmothers already know: extra virgin olive oil for many desserts is better than butter, especially for the tart and the shortcrust pastry that is at the base. Here because:
- Being liquid, olive oil lends itself much more than butter to forming soft, homogeneous and easily workable doughs.
- The shortcrust pastry prepared with oil, once cooked, is lighter and more crumbly, and will keep like this for days, as if fresh from the oven.
- Desserts prepared with oil keep longer than those prepared with butter.
- Olive oil gives the tart a more intense and distinctive flavor.
A tart prepared with olive oil is also healthier than one with butter: the oil contains a high percentage of monounsaturated fats, beneficial for our body, and many antioxidant substances, useful in combating cellular aging.
To all this we add that it is perfect for those suffering from lactose intolerance.
For this tart we will be using Farchioni’s Special Extra Virgin Olive Oil for Desserts. It is cold-extracted, and enhances the scent and texture of tart. Its slightly fruity taste, very balanced, lends itself well to the preparation of this recipe, giving it a touch of unique flavor, without covering the other ingredients.
Tart with olive oil: preparation tips
The recipe for the tart is quite simple, as long as you follow a few small tips, essential for a perfect result.
- Once the dough is ready, remember to let it rest for half an hour in the refrigerator, so that it becomes more consistent and does not fall apart when it is rolled out.
- When placing the pastry in the pan, remember to also coat the edges of the pan well, so as to form an indispensable “frame” to prevent the jam from escaping.
- Before sprinkling it with jam, remember to prick the pastry with a fork, to prevent it from swelling during cooking.
Now that you know the tricks for a perfect tart with olive oil, you just have to get to work, trying our recipe!
